Cinnamon Rice Pudding Mix Food

CREAMY CINNAMON RICE PUDDING

Steps:

• Combine the milk, cinnamon, butter, and rice in a large pot. Bring to a boil, then reduce heat to low, and simmer for 30 minutes, or until rice is tender. Gradually stir in the sugar.
• In a medium bowl, whisk together the heavy cream and eggs until smooth. Gradually whisk in about a cup of the hot milk mixture, or enough to raise the temperature to just above body temperature. Gradually stir the warmed egg mixture into the pot. This will keep you from having scrambled egg in your pudding!
• Simmer the pudding over low heat for about 10 minutes, stirring constantly until thickened. Pour into a baking dish or bowl, and allow to cool for 10 to 15 minutes before refrigerating. Refrigerate for at least 2 hours before serving.

CINNAMON RICE PUDDING MIX

Steps:

• To make the pudding mix: Place 1 cup of rice in a zip lock bag and seal.
• In another bag, place the sugar, cinnamon sticks, salt and powdered vanilla; with a ribbon tie the 2 bags together, label and attach a gift tag with the following directions.
• In a medium size pan; bring the rice, water and 1 tablespoon butter to a boil; stirring once or twice.
• Reduce heat; cover and simmer for 15 minutes or until rice in tender and liquid absorbed.
• To the cooked rice, add 3 cups milk, 1/4 cup butter and spice packet.
• Cook over medium heat until thick and creamy, approximately 20 to 25 minutes, stirring frequenlty.
• Remove from heat; remove cinnamon sticks.
• The pudding can be served warm, room temperature or cold, top with a sprinkling of cinnamon sugar if desired.

CINNAMON RICE PUDDING

Steps:

• Boil water and a pinch of salt.
• add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
• in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
• on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
• add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
• in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
• remove pot from heat and remove cinnamon sticks.
• add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
• Fold in raisins (if desired) and butter.
• pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
• you can serve chilled or warm what ever your desire.

ORANGE-CINNAMON RICE PUDDING

Steps:

• Combine the orange peel, 2 cups water, the butter and a pinch of salt in a saucepan and bring to a boil. Add the rice and return to a boil, then reduce the heat to low and cook, shaking the pan occasionally, until the liquid is absorbed, about 15 minutes.
• Bring the milk, granulated sugar, cinnamon sticks and vanilla to a low boil in another saucepan. Add the rice and simmer over medium-low heat, stirring, until the liquid is mostly absorbed, about 15 minutes. Stir in the grated orange zest and 1/4 cup mascarpone.
• Transfer the rice pudding to a large bowl and let cool, then cover with plastic wrap and refrigerate until cold and set, about 2 hours.
• Beat the remaining 1/4 cup mascarpone and the confectioners' sugar in a bowl. Remove the cinnamon sticks and orange peel from the pudding. Serve topped with the mascarpone and cinnamon.

CINNAMON-RAISIN RICE PUDDING

Steps:

• Bring the rice, cinnamon, a pinch of salt and 3 1/2 cups of the milk to a simmer in a medium saucepot set over medium heat, stirring occasionally. Cook, stirring occasionally, until the rice is just tender, about 12 minutes.
• Meanwhile, whisk together the sugar, vanilla, egg yolks and the remaining 1/2 cup milk in a medium bowl until smooth. While whisking constantly, slowly add about 1 cup of the hot milk mixture to the yolk mixture until smooth and then whisk back into the pot. Stir in the raisins.
• Simmer the pudding, stirring constantly, until slightly thickened, about 5 minutes. It will continue to thicken as it cools. Remove and discard the pieces of cinnamon stick.
• Pour the pudding into a bowl and press a piece of plastic wrap directly on the surface. Cool to room temperature and then refrigerate, if desired. Serve at room temperature or cold, sprinkled with freshly ground cinnamon.

CINNAMON RICE PUDDING

Steps:

• Preheat oven to 150°C/300°F/Gas 2.
• Place the rice, sugar and milk in a suitable oven-proof dish.
• Top with knobs of butter and add the cinnamon stick.
• Place uncovered into the oven , stir once after 30 minutes and leave for a further 1 1/2 hours.
• If you want, you can sprinkle it with 2tbsp sugar mixed with one tsp cinnamon for extra sweetness.
• Can be eaten hot or cold.

CREAMY RICE PUDDING

Steps:

• Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
• In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

HEART HEALTHY CINNAMON RICE PUDDING

Steps:

• In a large, heavy bottomed saucepan, stir together the 2 1/2 cups milk and the rice. Bring to a boil over high heat, stirring occasionally.
• Reduce heat to medium high and boil for 5-6 minutes or until the mixture begins to thicken, stirring occasionally.
• Stir in the other 1 cup of milk, the cinnamon stick, sugar and lemon zest.
• Increase the heat to high and return to a boil, stirring occasionally.
• Reduce the heat to medium high and boil for 4-5 minutes or until creamy and soupy.
• Remove from the heat.
• Stir in the vanilla and let the mixture stand for 30 minutes to thicken somewhat.
• Before serving, remove the cinnamon stick. Sprinkle the individual dishes of pudding with ground cinnamon to your tastes.

CINNAMON, RICE AND RAISIN PUDDING

Steps:

• Bring water to boil in medium saucepan on medium-high heat. Add rice and raisins; stir. Cover; simmer on medium-low heat 5 min. Remove from heat; let stand, covered, 5 min.
• Mix sour cream, sugar and cinnamon until blended. Add to rice mixture; mix well.
• Serve topped with nuts.